141 wheat oatmeal buttermilk Recipes

quick oats (not instant ), whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, cinnamon (i like a little more), buttermilk, liquid egg substitute, unsweetened applesauce, butter, melted, vegetable oil cooking spray

rolled oats, buttermilk, dark molasses, whole wheat flour, all-purpose flour, plus extra for dusting, salt, baking soda, cream of tartar

salt, dry buttermilk, quick-cooking oats, unbleached white flour (from hard wheat), brown sugar, steel cut oats , soaked in 1/3 cup boiling water until the mixture is at room temperature, water, extra-large egg, vegetable oil, banana, very ripe, mashed, yeast

whole wheat flour, rolled oats, buttermilk, raisins, light brown sugar, eggs (always use large , unless otherwis designated), baking soda, baking powder

oatmeal (or 1 cup natural wheat and barley cereal), toasted wheat germ, butter, melted, eggs, slightly beaten, honey, all-purpose flour, whole wheat flour or 1/2 cup rye flour, baking soda, salt, buttermilk, butter, syrup

oatmeal, oatmeal, all-purpose flour, whole wheat flour, brown sugar, cinnamon, baking powder, baking soda, salt, buttermilk, canola oil, lemon juice, lemon , zested, vanilla, egg, frozen blueberries, all-purpose flour

oatmeal, unsweetened applesauce, water (may substitute milk, buttermilk, or juice), whole wheat flour, baking powder, baking soda, cinnamon, allspice, carrots, coarsely grated

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

milk (can use part yogurt, sour , butter , sour cream, regular ), butter, salt, honey or 6 tbsp white sugar or 6 tbsp brown sugar, dry yeast, warm water, honey or 1 tbsp sugar, shredded wheat biscuits (cereal, crumbled), oatmeal, cornmeal, whole wheat flour, wheat germ, toasted wheat bran, egg (beaten ), white flour

all-purpose flour, oat flour, wheat germ, splenda sugar substitute, baking powder, salt, baking soda, oats (quick rolled ), prune, pitted and chopped, low-fat buttermilk, light butter, softened, molasses, egg

old fashioned oats, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, divided, ground allspice, salt, light brown sugar, eggs, canola oil, buttermilk, molasses, granny smith apples, peeled and diced, chopped walnuts, toasted and divided, golden raisin, raw turbinado sugar

whole wheat flour, cinnamon, nutmeg, baking soda, craisins, old fashioned oats, sugar or 1 1/4 cups sucanat, extra virgin coconut oil, melted, egg, slightly beaten, vanilla, whey or 6 tbsp cultured buttermilk, warm water

water, buttermilk, egg, butter , cut into pieces, honey, molasses, bread flour, rolled oats, whole wheat flour, raw sunflower seeds, gluten, salt, fast rising yeast (or 2 1/2 tsp. bread machine yeast)

quick-cooking oats, flour, whole wheat flour, brown sugar, splenda brown sugar blend, baking powder, baking soda, salt, fat-free buttermilk, egg beaters egg substitute, canola oil, unsweetened applesauce, almond extract, cherries, roughly chopped

whole wheat flour, oats, baking powder, baking soda, salt, cinnamon, unsweetened applesauce, low-fat buttermilk, canola oil, egg, lightly beaten, blueberries (fresh or frozen )

oatmeal, cinnamon, chopped almonds, brown sugar , packed, all-purpose flour, whole wheat flour, oatmeal, sugar, baking powder, baking soda, salt, cinnamon, buttermilk, eggs, slightly beaten, oil, blueberries

oatmeal, toasted wheat germ, flax seed meal, flax seed, protein powder, graham flour, all-purpose flour, splenda brown sugar blend, splenda granular, artificial sweetener, baking powder, salt, cinnamon, egg, oil, buttermilk, carrot , pulp (may omit), nuts, raisins, applesauce, banana, vanilla

coarse whole-wheat flour , or 1 cup each wheat bran and quick cooking oatmeal (steel-cut irish, please), fine whole wheat flour, plus more for sprinkling, sugar, baking soda, salt, butter (1 stick), malt extract, buttermilk, guinness stout